College of Food Sciences,  Al-Qasim Green University discussed a master dissertation on the antioxidant and antimicrobial effect of Nano-turmeric extract on yogurt by the postgraduate student, Mrs. Safa Muhammad Abd Al-Hussein. The dissertation aimed at producing yogurt supplemented with Nano-extract and studying its effect on prolonging the expiration date of the product and on some physicochemical, rheological and sensory properties of the product, as well as improving, properties of curcumin, increasing its solubility and reducing flavor and tasting to increase consumer acceptance. The dissertation demonstrated extracting the curcumin compound from the turmeric plant and combining it with a biopolymer prepared in the laboratory and studying some of the Nano-antioxidant properties and microorganisms of the Nano-composite. The dissertation highlighted that the Nano-hybrid curcumin extract had a positive effect in reducing some of the rheological properties of yoghurt, as well as its efficiency in inhibiting bacteria, yeasts and molds and its good antioxidant activity.